Author
Topic: Petra 3 (Read 4283 times)

I got this flour from a local deli the other day. The raw flour had a sweet aroma unlike any other flour I have tried. Maybe the closest to this sweet smell is the Mulino Marino Buratto flour although they perform very differently.

I mixed it 50/50 with Caputo Pizzeria although I will push it to 100% next time given the very good result I got from the 50/50 mix. The flavor was excellent with a sweet, nutty flavor. The finished pie had the same level of tenderness as a 100% Caputo and stayed tender even after a couple of hours at room temp.

I am sorry I am still new to all of this. What would be the breakdown of the percentages in grams? I'm sure there is a post somewhere to figure that out too.

Thank you!

c,The persentages are given so that you plug those numbers into the "dough calculating tool". The tool will ask you what amount of dough you want to make and after entering the individual ingredient %'s it will provide you with the coresponding weights you will need.Tool is here....http://www.pizzamaking.com/dough_tools.htmlBob

Looks fabulous. From the look of the dough balls, it looks pretty similar to the Central Milling Type 85 (not suggesting anything other than look). Have you ever tried a batch of dough with only the T85?

Barry

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